Quick miso soup with tofu and wakame

Quick miso soup with tofu and wakame: a warm, simple recipe with miso paste, silken tofu, wakame and spring onions for every day.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 120 kcal per serving
• Protein: 10 g
• Fat: 5 g
• Carbs: 8 g

Ingredients

• 2 tbsp miso paste
• 200g silken tofu
• 2 tbsp dried wakame
• 500ml water
• 2 stalks of spring onion
• 1 tsp soy sauce

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve · wooden spoon · ladle

1. Soak the wakame in cold water, then drain well. Slice the spring onions into thin rings.
2. Heat the water in a pan, then just keep it gently hot. It shouldn't boil hard.
3. Carefully cut the silken tofu into small cubes. Stir the miso paste with a little hot water in a small bowl until smooth.
4. Add the dissolved miso paste to the pan and stir it in. Add the tofu and wakame and leave everything to steep briefly.
5. Season with soy sauce. Don't let the soup come back to a rolling boil, so the flavour and texture stay delicate.
6. Ladle into bowls and serve with the spring onions.

Good to know

This soup is quiet, warm and on the table in a few minutes. It tastes clear, savoury and pleasantly light.

Swaps

Silken tofu → firm tofu (more bite, similar protein); wakame → nori strips (milder seaweed flavour, also contains iodine in variable amounts); soy sauce → tamari (often gluten-free, similarly savoury); spring onions → chives (milder, also provides a little vitamin K)

Allergens

Contains soya and, depending on the soy sauce, gluten too. Generally fine for children and during pregnancy, but better in moderate amounts because of the salt content and the iodine from seaweed.

Dairy-free recipes